Smithy

I've been weeding through my cookbooks - many beautiful, but rarely used - and thinking about "ambitions" as they show a fairly thorough path of ambitions. I am, of course, weeding through them to make way for new arrivals. I need an intervention, but am not likely to get it here. I personally hope you do the ginger-tahini slaw dressing (do please report on it!) and the IP cheese. I have a jar of tahini in the fridge - as I often do - and the idea of using it for something like a slaw dressing had never occurred to me.

I certainly understand that! It's been mostly cool and wet here too. I haven't been inclined to bring my ice cream maker out of storage yet, although the beautiful stone fruits - and plenty of rhubarb in the stores - are making me think it's time regardless of the temperature.

I can't help with the recipe, but I will recommend that you make enough custard base that you don't have to try dolloping out fractions of egg yolks. I think I froze my leftover base for a later ice cream. If you don't want it, maybe you could make another batch for this elderly friend, or use said base in another dessert altogether. I know you've indicated that you'd rather not do that, but can't the base be used in some baked goods that you do?

Lists.... I am a champion at bookmarking recipes and making plans...from what to work on for a season in the trailer, to what to do today. I find I have far more ambition in the planning stage than (what is it? discipline? energy? actual time?) in the execution stage. You inspire me to keep working at it.

My imagination runs short of why it should be called "pork", but it looks like a great dessert. Thank you!

No wonder I'm reminded of mincemeat. More info, please. (If you've written about this before, then a link - and an acceptance of my apology - will do.)

If not pork, then what? I'm reminded of mincemeat, for obscure reasons.

After a couple of weeks' hiatus I was set to try another sous vide test today. I pulled my Anova out of its box, set it up in a pot full of hot water (at appropriate level, between minimum and maximum), plugged it in and turned it on. The temperature of the water has been dropping steadily. Water is circulating, but apparently not heating. The controls LOOK normal: measured temperature, temperature set point, wifi emblem lit. When the pump is off the "go" button is red; when the pump is running the "go" button light disappears but the pump is circulating. Question about that "go" button light: didn't it turn blue or maybe white before, when the circulator was running? Is that a clue that the heating element isn't working? Is there a switch someplace that I've forgotten about, or an interlock, or even a good test to confirm that the unit has failed? I have a call and email in to Anova, but being impatient I'm looking here for help as well. The manual doesn't seem to have troubleshooting info for this. eta this update: I've heard back from Anova, and the circulator will be going back to them.

We do get a cut for every sale made when someone goes onto Amazon via a link here and buys - doesn't have to be the object in question. Here's a link to the IP: Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W.

Jeez Louise, y'all are hard on my bank account. The IP and springform pan are on their way. I'm glad the CSB hasn't been offered as a deal today.

Welcome! You live in a wonderful place for food and drink! You wrote: Do you mean your government job is related to food? If so, I'm sure a lot of us will be pleased to pepper you with questions about your work, the regulations, and so on... ...hmm... ...maybe you won't want such attention? I look forward to learning some of your ways with fish and forage.

@pastryani, those look like idealized views of Earth from orbit. Beautiful!

...er...sorry to hear the news, and glad the diet seems to be working, but...how is ghee not dairy? Or are you just ignoring a restriction, as no doubt I would?

@HungryChris: in this context, what is "tajin"? This looks like a good way to disguise zucchini, maybe even make DH think it's worth eating.

@Chris Ward, while you're at it: if you can post about differences between using the steel molds or the silicone molds (adjustments necessary, for instance) I would appreciate it. Not that I've ever made madeleines, mind, but I have both types of mold and keep intending to try.

You know how ads keep popping up on random web pages for things you've looked at on Amazon and other sites? Suddenly this is all that seems to be coming up on DH's computer even though I rarely use that one. He commented that we now have ways to hint quietly for each other's Christmas and birthday presents.

So, let's hear a comparison, please. Standard toaster: I put in the number of slices I want, check the setting in case DH changed it, push the lever down. A minute or so later the toast pops up, toasted more or less the way I wish. Obviously I don't have toasties out of this deal. It's just toast, destined to receive butter. CSB: how much more elaborate is the procedure for plain toast in the CSB? Is there a preheat required? Steam? How much time does the process take?

@ElsieD, pursuant to your previous question: did you go by weight or by volume for the proportions? Are the powders' density so similar that it doesn't matter?

I read this tip some years ago here on eGullet. I have to admit I've never been able to feel a comparison (maybe the temperature difference between the meat and my hand confuses my senses) but a number of experienced cooks swore by it at the time.

I'd never heard of wosun before now. Does it have a mild taste, like celery? Is it pleasantly crunchy uncooked, or does it need to be cooked?

Lovely, @kayb! Did you keep to the 3T salt: 5lbs cabbage recipe you mentioned above? Any vinegar or spices added?

Norm, do you have a link to a previous discussion about your convection heat diffuser? A photo of the setup, perhaps? I'm having trouble getting my smoker to burn hot enough to generate smoke without being too hot for the meat I cook. You might have the answer to my problem. Beautiful ribs, by the way.

I have rhubarb. I have dates. I now have a new recipe, and people for whom to make this. Thanks!

We're visiting family and helping them settle into their new place. Food always flows in flavorful excess with this gang. Given the ham, potatoes (cheesy and otherwise), shrimp dip, fruit, burgers, fresh bread, and colossal pans of cookies, bars and cupcakes we've already consumed this weekend, it looks like it's staying simple: brats, beans and beer so we won't be tired to waddle up the hill to watch fireworks.

Rhubarb date cake? Please tell more about that.